/ck/ - Food & Cooking

knives are a meme themselves. as long as it is reasonably sharp it will suit your needs.

Any cheapass knife can be sharpened to a fine edge
The difference is that expensive knives hold an edge much longer and are more comfortable to use

>>11326211
A more expensive steel (which is generally the reason why one knife is more expensive than the other) will help your knife hold an edge longer and be more resistant to corrosion
You can get any cheap piece of shit sharp, but a good knife's edge will last longer and likely cut better because of other factors like quality of the grind and edge geometry
A good steel for a chef's knife, taking edge retention, price, and corrosion resistance into consideration, is VG-10
A good knife will last you a very long time as long as you maintain it

As for sharpening, buy a cheap knife and a diamond stone and practice (the cheap knife is to make sure you don't fuck up your good knife while you're learning how to sharpen)

t. collects pocket knives

>>11326219
A good knife is generally more comfortable, as well

>>11326211
Posting in this thread before it turns to shit.
OP, all the answers you need are above this post.

I have a $700 chefs knife. Is it amazing? Yes.
Does it constitute a perfect 1:1 cost to quality ratio? Hell fucking no.

You can get great performance out of a $100 chefs knife with the right care and technique.
It you can, get a top tier chef knife, you won't regret it. But middle or even mid-low tier is fine if that's what you can afford.

>>11326218
Eben that ios a mem. Jut get everything pre-sliced you faggor it's 2018

>>11326211
I have a shun and a $12 zylss. sharpen both once a year and hone before every use. the shun definitely holds an edge better but it's a unnecessary luxury.